SC - Mulling spices

[Thomas Gloning]

<< What spices, other than cloves and cinnamon, go in mulled wine? >>

The winebook of Arnald of Villanova mentions many wines prepared with
herbs and/or spices. A facsimile edition of the German translation
(1478) together with an English translation by H.E. Sigerist was
published in 1943 in New York ('The Earliest Printed Book on Wine by
Arnald of Villanova ..., New York 1943'). These are mainly medicinal
wines. A latin version is in 'Arnaldi Villanovani ... Opera omnia,
Basel: Konrad Waldkirch 1585, 581-602.

Such preparations were varied ad libitum, it seems. The 'Von Speisen.
Natürlichen vnd Kreuter Wein/ aller verstandt' (1531) has a recipe for
"Gewürtzt wein" (spiced wine), where one could choose one or several
spice(s) ("WElcherlei würtz du wilt", 'whatever spice(s) you like'),
that was/were used together with Galgant and sugar:

"Gewürtzt wein.
WElcherlei würtz du wilt stoß gar wol/ vnnd etwan vil Galgant/ vnd als
vil zuckers des andern gewürtz allen/ thu:os zusamen inn ein reyn leinen
secklin/ geuß den wein darein/ Seihe es also drei oder viermal die
materi im secklin/ biß der wein die gantze krafft der Specerei in sich
zeucht/ behalt vnd vermach jn darnach wol in eim feßlin" (fol. XVIIIv).

Anybody working on Arnald of Villanova?

Cheers,
Thomas

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